On 2/05/2014 15:15, sf wrote:
>>>> <http://www.colruyt.be/colruyt/static/culinair/recept-nl.shtml?29390&5&0&utm_source=20140430_CO1114_A_NL _KOOKBRIEF%20%281%29&utm_medium=email&utm_campaign =EM_COL_20140430_CO1114_A_KOOKBRIEF_NL>
> Hey, long time no see! Ooopsie on the original language and thanks
> for the offer. Google translated it rather crudely, so I'll take you
> up on that. I read somewhere that Google is capable of doing a better
> job translating, but they choose not to - something about spammers.
> In any case, I'd contribute a better translation to them - if I knew
> how to speak Dutch. 
>
> Fortunately I know what pesto verde is, so that's fine (I hope it's
> just regular basil pesto). But I don't know what is meant by "0:25
> plant chives" - a quarter of a whole chive plant, really? I will also
> take you up on translating "knofl ookteentje fi ne" in Step 1.
>
> Additionally, the Step 2 method is unclear. I would think it's
> supposed to go into a blender or food processor at some point, but it
> looks like I'm supposed to cook the zucchini to mush in the skillet.
>
> Is Step 4 trying to tell me that I need 1 Tb of chopped chives?
>
> What is step 5 trying to tell me? Fortunately, there's a picture so I
> see it's a portion for an unspecified number of people served in
> pretty glasses, but "Divide the mousse on slides" means nothing to me
> other than what I see in the image. How many people is this supposed
> to serve?
>
> Seems like a lot of seasoning with salt & pepper is happening in that
> recipe too. LOL
>
> Does reading it in Dutch make any more sense to you than reading
> Google's translation makes to me - or is this an example of a poorly
> written recipe (no matter what language it's written in)?
Hi sf,
It 's a mix of a not too good recipe and a bad Google translation really
:-)
I 'll try to give it a shot, but keep in mind English is my 3rd language
and recipe writing is not my forte... feel free to ask any questions if
anything is unclear.
A few notes:
- The shrimp are the small grey North Sea shrimp
(
https://www.google.be/search?q=grey+...w=1366&bih=585)
, not sure what would be a good substitute in the US. You could leave
them out, or substitute with some crab meat maybe?
- The Petit Suisse cheese is in fact not what you call Swiss cheese but
more of a Philadelphia style cream cheese. See here for explanation and
pictu
http://en.wikipedia.org/wiki/Petit_suisse . We serve it to
little children with some sugar, nice childhood memories...
Courgette (zucchini) mousse with shrimp
for 15 small glasses
ingredients
125 grams grey shrimp
1 courgette (zucchini)
1 tbsp of fresh chives
1 shalott
2 tbsp mascarpone
1 petit-suisse cheese (replace by 1 large tbsp of fresh
philadelphia-style cream cheese)
1 tbsp green pesto
1 tbsp olive oil
salt and pepper
Preparation (25 mins prep time + 20 mins cooling)
1. Finely mince the shalott and the garlic. Cut the courgette in small
dices.
2. Heat the oil in a pan and bake the shalott and garlic. Add the
courgette and 2 tbps of water. Cook for 10 mins on medium heat.
Put in a blender and blend until smooth. Let cool.
3. Chop 1 tbsp of chives, keep a few sprigs whole for garnishing
Mix the cream cheese with the pesto.
4. When the courgette mixture has cooled, mix it with the mascarpone and
the chopped chives. Add pepper and salt to taste.
5. Divide the mixture into small glasses (as seen in the picture,
typically we would use shot glasses for this). Garnish with the shrimp
and a dollop of the pesto/cream cheese, and a sprig of chives.